Gluten-Free Mashup: Toll House Cookies

I was recently diagnosed with Celiac disease, which came out of left field on a personal level, but since I have cooked for clients with Celiac or gluten intolerance, I was at least a little bit prepared. 

I've been resisting the urge to reinvent the wheel and start dumping flours into a bowl.  Instead what I've been doing is a lot of reading and testing recipes I already love with the great flour blend recipe from Artisanal Gluten-Free Cooking by Kelli Bronski and Peter Bronski.  My first triumph: Gluten Free Toll House Cookies which are indistinguishable from Toll House Cookies made with all-purpose wheat flour. 

Here is my adaptation:

Gluten-Free Toll House Cookies
3/4 cup brown rice flour
1/2 cup sorghum flour
2/3 cup cornstarch

1/4 cup potato starch
1 tbsp potato flour
2 tsp xanthan gum
1 teaspoon baking soda                                                                       
11/2 teaspoons salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 Tablespoon + 1 teaspoon gluten-free vanilla extract
2 large eggs, at room temperature
2 cups chocolate chip
1 cup walnuts

Preheat oven to 350° F.

Whisk together flours, xanthan gum, baking soda and salt. In a separate bowl, beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until very light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto a baking sheet covered with parchment paper or foil.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Next up: the flakiest buttermilk biscuits.